Chilli con carne

Chilli con carne

By
From
From Pasta to Pancakes
Serves
8
Photographer
Claire Peters

A hot and warming chilli con carne is quite simply an ultimate favourite and perfect for a house party when feeding the masses. I love a good bit of spice, so chillies and chilli flakes are brill in this. Whack it on the table when you’re done and just watch the bun fight as everyone rushes over. Great with a cold beer or some red wine.

Ingredients

Quantity Ingredient
4 tablespoons olive oil
2 red onions, chopped finely
4 garlic cloves, chopped finely
2 red chillies, deseeded and chopped finely
2 teaspoons chilli flakes
1.5kg lean beef mince
3 x 400 g cans chopped tomatoes
2 glasses red wine, (optional)
1 tablespoon worcestershire sauce
1 teaspoon tabasco sauce
800g red kidney beans
150ml soured cream

Method

  1. Finely chop the onions, garlic and chillies. Heat the olive oil in a frying pan on a medium heat. Add the red onions, garlic and fresh chillies.
  2. Add the chilli flakes. Cook gently for 3–4 minutes. You should be hit with the smells of the garlic and spice – all great.
  3. Turn the heat right up and add the beef mince. Season well and cook until brown.
  4. Reduce the heat to medium and add the tomatoes, red wine, Worcestershire sauce and Tabasco sauce. Stir well and then add the kidney beans.
  5. Simmer for as long as time allows. I like this to simmer for at least an hour, as all the flavours really intensify. Taste it after an hour and adjust the seasoning accordingly.
  6. Serve hot with a dollop of soured cream.

Optional extras:

  • Don’t add the Tabasco sauce if you don’t like it too hot, but it does give it a real kick. Chopped parsley or coriander would be brilliant at the end, sprinkled over.

Serving suggestions:

  • I like this with rice and some soured cream, guacamole and maybe a side salad. It’s so easy to do for large numbers.

Leftovers:

  • Never throw away any leftover chilli; it’s excellent the next day, as it just seems to get better and better. It’s great reheated slowly in a saucepan until hot and then served in a jacket potato with grated cheese. Recovery food.
Tags:
student cooking
easy
healthy
budget
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